Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 barramundi fillets, skin on
- 40grams butter, melted
- 3 leeks, white part only, thinly sliced
- 100grams flat-leaf parsley, chopped (save 65g for salad)
- 3 medium beetroot bulbs, washed, trimmed
- 1/4 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 2 slice sourdough bread, roughly chopped
- 2teaspoons dijon mustard
- 1/3 cup hazelnut kernels, toasted
Nutrition per serving
2600kJ / 622Cal
2600 Kilojoules or 622 Calories
30% of daily energy intake*
Protein
6.6grams
Fat
29.2grams
Carbs
26.2grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Wrap each beetroot bulb in foil and place on oven rack. Roast for 50 minutes or until soft.
Step 2 of 5
Meanwhile, process hazelnuts in a food processor until roughly chopped. Transfer to a bowl. Add bread to processor and pulse until roughly chopped. Transfer to bowl with nuts. Stir in zest, chopped parsley and butter.
Step 3 of 5
Line a baking tray with baking paper. Place fish on tray, skin side down. Press crumb mixture firmly over fish. Bake for 20 minutes or until cooked through and topping is golden.
Step 4 of 5
Heat 1 tbs oil in a frying pan over medium heat. Add leek and cook, stirring often, for 8 minutes or until tender. Transfer to a plate.
Step 5 of 5
Unwrap beets and peel and discard skin. Cut into wedges and combine with leek and extra parsley leaves. Whisk remaining oil, 1/4 cup lemon juice and mustard in a jug. Transfer fish to serving plates. Serve with salad and dressing.
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